• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Food Photography
  • Subscribe

MySpicyKitchen

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Food Photography
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Baking

    Published: Apr 24, 2015 · Modified: Aug 24, 2020 by Usha Rao

    Devil's Chocolate Cake

    For the 5th day of Cakes & Muffins, I have a rich, decadent chocolate cake. I had bookmarked the recipe long time ago when Bharathy posted and only got to bake it couple of weekends ago. I bookmarked the recipe and forgot about it until few days ago. As I was searching for cake recipes that I saved in my newsfeed, I came across this recipe. Bharathy’s slice of cake image was so tempting that I could not wait to bake.

    Blogging Marathon, Baking Marathon, FireUpYourOven, Chocolate Cake, Baking, Cakes, Devil's Food Cake,

    I made half the recipe and followed the recipe as give. Wish I had made more frosting as it was not enough to frost the cake properly but again, I was glad I only made small quantity as the frosting was so heavy, loaded with calories. Also, I baked the cake in the evening and as the sun was setting, I hurriedly frosted the cake when the cake was still warm. Some of the frosting melted as I spread it on the cake. Husband liked frosting more than the cake 😮

    Blogging Marathon, Baking Marathon, FireUpYourOven, Chocolate Cake, Baking, Cakes,

    Source: Spicy Chilly
    Total Time: 35 - 45 minutes + time to cool the cakes
    Preparation: 10 - 15 minutes
    Baking Time: 25 - 30 minutes
    Serves: 3 – 4 (We finished it off in one go)

    Ingredients:
    Cake

    • ½ cup Water
    • ¼ cup (4 tbsp) Unsweetened Cocoa Powder
    • ¼ tsp. Coffee Powder
    • 96 grams (¾ cups) All-Purpose Flour
    • 100 - 130 grams (½ cup + 2 tbsp). Granulated Sugar (I used 100 grams)
    • ¼ cup (4 tbsp.) Unsalted Butter, softened (I used 3 tablespoon butter and 1 tablespoon oil, can also use equal parts butter & oil)
    • 1 Large Egg
    • Dash of Salt (1/16 tsp.)
    • ⅛ tsp. Baking Powder
    • ½ tsp. Baking Soda
    • ½ tsp. Vanilla Essence

    Butter Cream Frosting

    • 1 stick (½ cup or 113 grams) Unsalted Butter
    • 75 grams (about ¾ cup) Confectioners’ Sugar
    • 2 tbsp. Cocoa Powder
    • ¼ tsp. Vanilla Extract (I did not use)

    Baking Pans:

    • 2 mini cake pans (can also use two 6” round cake pans)

    Preparation:

    • Cake - Bring ½ cup of water to a boil in a saucepan and turn off the heat. Dissolve coffee and cocoa powder without any lumps. Bring it to room temperature.
    • Powder granulated sugar. I skipped this step and used granulated sugar without powdering.
    • Sift together flour, salt, baking soda and baking powder couple of times and keep aside.
    • Place the rack in the middle of the oven. Preheat the oven to 350 F.
    • Grease and flour dust the cake pans.
    • In a large bowl beat butter until fluffy using a hand held electric beater and gradually add sugar.
    • Continue beating and add egg. Add vanilla extract and beat until light for about a minute or two.
    • Fold in the flour, alternating with coffee cocoa mixture, starting and ending with flour. I set my beater to the lowest setting for folding in the flour.
    • Divide the batter equally in two pans, smooth the tops and bake (middle rack) in the preheated oven at 350F for 25 – 30 minutes, until tops spring back when lightly touched and a tooth pick inserted in the center comes out with few crumbs sticking to it.
    • Cool the cakes on a wire rack. Using a knife loosen the edges and turn the cake onto a wire.
    • Frosting - Cream butter and add confectioner’s sugar & cocoa powder. If using vanilla extract add and continue beating until soft and creamy.
    • If the frosting is very thick, add 1 – 2 tablespoon of milk. If it is too runny, add more confectioners’ sugar or refrigerate for some time. I left I could have added more confectioner’s sugar but husband thought it was fine. In fact he liked the frosting better than the cake.
    • Frost the Cake – Scrap off the crumbs and even both sides of the cake, specially the top of the cake.
    • Place upside of one cake facing down on a cake stand or a serving plate. Spread some frosting on top of the cake and place the other cake on it. Spread rest of the frosting on top of the cake and also on the sides.
    • Chill to set the frosting and return to room temperature before serving.
    « Strawberry Cake
    Orange Cake »

    Reader Interactions

    Comments

    1. Sandhya Ramakrishnan says

      May 20, 2015 at 10:26 am

      What a great looking cake this is! I like my cakes with less frosting, so this is my kind 🙂

      Reply
    2. Archana says

      May 07, 2015 at 10:15 pm

      Now I coont make up my mind. Usha this cake or the orange cake .... Will show EO and ask her to choose. If I know her she will say both and rattle off a list of 2 more cake. Love it.

      Reply
    3. saras says

      May 02, 2015 at 8:11 pm

      Decent cake with yummy cake!! cake and frosting looks pretty on each other.

      Reply
    4. PJ says

      April 30, 2015 at 10:29 am

      The cake looks so pretty Usha.Love the settings as well 🙂

      Reply
    5. Suma Gandlur says

      April 28, 2015 at 9:00 pm

      The cake looks wonderful.

      Reply
    6. Harini says

      April 28, 2015 at 8:44 pm

      The cake and the presentation look awesome!! Very sinful.

      Reply
    7. rajani says

      April 28, 2015 at 3:27 pm

      The cake looks so cute. I guess mini cake pans are added to my shopping list 🙂

      Reply
    8. srividhya says

      April 27, 2015 at 3:15 pm

      Lovely frosting. Great cake

      Reply
    9. Sneha datar says

      April 27, 2015 at 10:12 am

      Beautifully frosted cake, tempting.

      Reply
    10. Srivalli says

      April 27, 2015 at 4:14 am

      Surely looks so decadent Usha!..will have to make something this rich later..:)

      Reply
    11. pumpkinfarmfood says

      April 27, 2015 at 12:32 am

      beautriful mauve colored icing n good cake

      Reply
    12. Varada says

      April 27, 2015 at 12:05 am

      Looks rich and moist. Love the deep rich chocolate color.

      Reply
    13. priya says

      April 25, 2015 at 2:32 am

      Dark delight i must say, who can resist to this divine cake..

      Reply
    14. Vaishali Sabnani says

      April 24, 2015 at 9:55 pm

      Chocolate is a favorite flavor with most of us..and the cake looks sinful.

      Reply
    15. Pavani says

      April 24, 2015 at 2:12 pm

      What a lovely chocolate cake Usha. I think everyone should have a good chocolate cake and frosting in their repertoire. Yours looks amazing.

      Reply
    16. Kalyani says

      April 24, 2015 at 8:17 am

      loved the detailing of ur props - cute cake stand with paisely flowers.. cake would be a great one for chocolate lovers...

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

    More about me →


    Popular

    • Bread Canapes Recipe
    • Easy Shrimp Noodle Soup Chinese Style
    • Baked Chicken Empanadas
    • Omani Shuwa ~ Slow Cooked Lamb

    Web Stories

    MySpicyKitchen web stories link

    Finger Food

    • Party Shrimp Recipe
    • Arizona Cheese Crisps
    • 3 Ingredient Bacon Wrapped Jalapeno Poppers
    • Fiesta Pinwheels, Yummy Party Food

    Curry Recipes

    • Lima Beans Curry, Video Recipe
    • Onion Egg Curry ~ Ulligadda Ukkera
    • Chikkudukaya Kura - Indian Broad Beans Fry
    • Gutti Vankaya Masala - Stuffed Baby Eggplant Curry

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • Know Me

    Copyright © 2022 MySpicyKitchen